I spent my whole Friday trying to make some flavored white-chocolate ganache. I made chocolate macarons using the David Lebovitz’s recipe, and used fig-flavored and orange-flavored white ganache to assemble the macarons (I simply added 1 orange’s zest to the white ganache for the orange-flavored ganache, and 2 mashed fresh figs for the fig-flavored ganache).
But the ganache I made was too much, and I made this raspberry cakes to use the leftover ganache. I also flavored the ganache with ground cinnamon (a better way to flavor it with cinnamon would be heating the heavy cream with a cinnamon stick before adding the chocolate, but I had to use the leftover ganache and I simply added ground cinnamon).
Raspberry Heart Cakes with White Chocolate & Cinnamon Ganache
makes 2 heart-cakes
Ingredients:
- 4 eggs
- 2 cups whole-wheat flour
- 1 1/2 cups brown sugar
- 1/2 cup olive oil
- 1 teaspoon vanilla extract
- 3 cups raspberries (I used frozen)
- 4 teaspoons baking soda
- a pinch of salt
For the ganache:
- 80 gr. (2.8 oz.) white chocolate
- 40 ml. (1/5 cup) heavy cream
- 1/2 teaspoon cinnamon
Directions:
Preheat the oven to 175 degrees C (350 degrees F).
Mix together eggs, oil and sugar in a bowl. Add vanilla extract, flour, salt and baking soda and mix well.
Process the raspberries in a food processor, and add into the bowl.
Pour the mixture into a mid-size pan (Don’t worry at this stage that the mixture is not enough. It will rise). You can pour the mixture into heart-shaped molds (I cooked them first, and cut them in heart-shapes).
Bake for 40 minutes, or until it is cooked.
To make the white-chocolate ganache, heat the cream until slightly hot. Remove the pot from heat. Add the white chocolate, which are divided into small pieces. Make sure that the chocolate is totally melted, by stirring. After that, add the cinnamon. Mix well, and let cool in the refrigerator until it is hardened enough.
Finally, assemble the two pieces of cake with the ganache.
Raspberry Heart Cakes & White Ganache Trials
I spent my whole Friday trying to make some flavored white-chocolate ganache. I made chocolate macarons using the David Lebovitz’s recipe, and used fig-flavored and orange-flavored white ganache to assemble the macarons (I simply added 1 orange’s zest to the white ganache for the orange-flavored ganache, and 2 mashed fresh figs for the fig-flavored ganache).
But the ganache I made was too much, and I made this raspberry cakes to use the leftover ganache. I also flavored the ganache with ground cinnamon (a better way to flavor it with cinnamon would be heating the heavy cream with a cinnamon stick before adding the chocolate, but I had to use the leftover ganache and I simply added ground cinnamon).
Raspberry Heart Cakes with White Chocolate & Cinnamon Ganache
makes 2 heart-cakes
Ingredients:
- 4 eggs
- 2 cups whole-wheat flour
- 1 1/2 cups brown sugar
- 1/2 cup olive oil
- 1 teaspoon vanilla extract
- 3 cups raspberries (I used frozen)
- 4 teaspoons baking soda
- a pinch of salt
For the ganache:
- 80 gr. (2.8 oz.) white chocolate
- 40 ml. (1/5 cup) heavy cream
- 1/2 teaspoon cinnamon
Directions:
Preheat the oven to 175 degrees C (350 degrees F).
Mix together eggs, oil and sugar in a bowl. Add vanilla extract, flour, salt and baking soda and mix well.
Process the raspberries in a food processor, and add into the bowl.
Pour the mixture into a mid-size pan (Don’t worry at this stage that the mixture is not enough. It will rise). You can pour the mixture into heart-shaped molds (I cooked them first, and cut them in heart-shapes).
Bake for 40 minutes, or until it is cooked.
To make the white-chocolate ganache, heat the cream until slightly hot. Remove the pot from heat. Add the white chocolate, which are divided into small pieces. Make sure that the chocolate is totally melted, by stirring. After that, add the cinnamon. Mix well, and let cool in the refrigerator until it is hardened enough.
Finally, assemble the two pieces of cake with the ganache.